Street Size Corn Tortillas

3 cups masa harina (corn flour) (750 mL)

1 tsp salt (5 mL)

3 Tbsp canola oil (45 mL)

1 3/4 cup warm water (425 mL)
1. Combine corn flour, salt and canola oil in a large bowl of a stand mixer fitted with a dough hook. Mixing can also be done by hand.
2. Mix on low speed while gradually adding water, until a smooth ball is formed. If mixture is too sticky, sprinkle in more flour one Tbsp at a time. If mixture is too crumbly, add more water one Tbsp at a time.
3. Separate dough into golf ball sized rounds (about 1 ¾ inches (4.5cm) in diameter).
4. Place one piece of dough between two pieces of parchment paper or plastic wrap and flatten slightly with hand. With a rolling pin, roll into a 5 – 6 inch (12.5 -15 cm) circle (alternatively, use a tortilla press).
5. Heat a non-stick frying pan over medium heat. Peel tortilla from parchment paper and transfer to frying pan. Cook 1-2 minutes per side, until golden in spots. Transfer to a clean kitchen towel and keep covered. Repeat with remaining dough.
*Tortillas can be kept in a resealable plastic bag. To re-heat, wrap in damp paper towels and microwave until warm.